Print Recipe

Stir-Fried Collard Greens with Ginger and Jalapeno

Prep Time 5 minutes
Total Time 10 minutes
Servings 2


  • 1 tablespoon olive oil
  • 2 large garlic cloves minced
  • 1- inch fresh ginger peeled and minced
  • 1 large shallot thinly sliced
  • 1 jalapeno thinly sliced
  • 1 large bunch collard greens thick stems removed and coarsely chopped
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons honey
  • ½ teaspoon sea salt


  1. In a large non-stick skillet or wok heat the oil. Fry the garlic, ginger, shallots and jalapeno over high heat until the shallots are soft, about 2 minutes. Add the collard greens and cook, tossing frequently, until wilted. Add the vinegar, honey, and salt to the pan. Cover and cook until the greens are soft, about 3 minutes. Uncover and cook for an additional minute, until some of the liquid has evaporated. Transfer the greens to a platter. Serve warm.